Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

食材

1 (7 ounce) jar roasted red peppers, rinsed

¼ cup slivered almonds

4 tablespoons extra-virgin olive oil, divided

1 small clove garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon crushed red pepper (optional)

2 cups cooked quinoa

¼ cup Kalamata olives, chopped

¼ cup finely chopped red onion

1 (15 ounce) can chickpeas, rinsed

1 cup diced cucumber

¼ cup crumbled feta cheese

2 tablespoons finely chopped fresh parsley

步驟

Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

營養

• 卡路里: 479 kcal
• 總脂肪: 25 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• 膽固醇: 8 mg
• 鈉: 646 mg
• 總碳水化合物: 50 g
• 膳食纖維: 8 g
• 總糖: 3 g
• 蛋白質: 13 g